Chicken Pot Pie Soup
User Reviews
5
Chicken Pot Pie Soup
Description
Chicken Pot Pie Soup takes the key flavors of a traditional chicken pot pie and transforms them into a warm, comforting soup. It features shredded chicken and chunks of Yukon Gold potatoes simmered in a creamy base made by cooking vegetables such as onions, leeks, carrots, and celery in butter and olive oil, then thickened with a flour-based roux. Garlic adds a subtle depth, while frozen peas and corn contribute touches of sweetness and color.
The soup is complemented by small, golden puff pastry rounds baked separately until flaky and crisp. These provide a buttery pastry experience reminiscent of pot pie topping when served alongside or atop the soup. The creamy broth balanced by tender vegetables and shredded chicken makes the dish substantial and satisfying.
To serve, ladle the soup into bowls and place puff pastry biscuits on top or on the side to dip. This dish works well as a filling lunch or weeknight dinner, especially when seeking a warming meal. The use of half and half keeps the broth creamy but not overly rich, and substitutions like heavy cream can intensify the flavor.
Notes suggest using heavy cream or regular half and half for richer results. The chicken can be shredded or cubed as preferred. For reheating leftovers, adding some stock or milk and warming gently helps preserve the soup's creamy texture.
Ingredients
- 1 puff pastry sheet
- 2 chicken breast cooked and shredded, boneless, skinless
- 1 tablespoons olive oil
- 2 tablespoons butter unsalted
- 1/2 onion diced, sweet
- 1 leek sliced, cleaned and trimmed
- 1/3 cup carrot chopped
- 1/4 cup celery chopped
- 2 garlic minced, cloves
- 2 tablespoons flour
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 3 1/2 cups chicken stock low-sodium
- 1 cup half and half lowfat
- 1.5 pounds Yukon Gold potato cut into half inch chunks
- 1/2 cup peas frozen
- 1/2 cup corn frozen
Instructions
- Preheat oven to 425 degrees F.
- Heat a large pot over medium heat and add olive oil and butter. Stir in onions, carrots, celery, leeks, salt and pepper, tossing to coat, then let cook until soft, about 5 minutes. Stir in garlic and cook for 30 seconds, then stir in flour. Stir well to distribute the flour throughout the vegetables and coat them, then cook for about 3-5 minutes, stirring to create somewhat of a roux and thickening agent. Most of the flour will stick to the vegetables, but you do want it to turn a slightly golden color and smell a bit nutty. (ha… that sounds interesting.)
- At this point, use a biscuit cutter (or even a knife) and cut 12 “biscuits” out of your thawed puff pastry sheet. Place them on a baking sheet (brushing with some beaten egg if desired) and bake for 10-12 minutes, or until golden brown.
- Add in potatoes, chicken stock and half and half to the soup, stirring and allowing the mixture to come to a bubble. Reduce heat to medium low, add in chicken, peas and corn and cover, simmering for 10-15 minutes. Taste and season with more salt and pepper if needed. Serve with puff pastry on top!
Notes
- You can substitute heavy cream or regular half and half for the low-fat version to enrich the soup.
- Use a mixed corn and peas blend if convenient; frozen individual bags also work fine.
- Chicken can be shredded or cubed depending on texture preference.
- When reheating leftovers, add a bit of chicken stock or half and half to maintain creaminess and heat gently.
- Puff pastry "biscuits" add flaky texture and can be prepared ahead and warmed before serving.
User Reviews
Overall Rating
5
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